Raw Vanilla Cake Ice Cream with Raspberry Swirl

I really am a vanilla cake girl.  Ever since I was little I have always chose vanilla cake with vanilla frosting over chocolate any day.  Some may call it crazy, but it is just who I am.  If I were a cake, I would be vanilla almond cake with raspberry filling and creamy vanilla bean frosting.  It is one of the most heavenly combinations I can think of!  Eventually I will have a recipe for such a cake on this blog, but for today it is an ice cream recipe I am sharing with you.
I was making my weekly ice cream and the flavor that came to mind was vanilla cake when I was deciding what type to make.  I imagined a creamy base that tasted like vanilla buttercream, with vanilla almond scented cake chunks, and raspberry swirl.  It was going to be epic!

For the base I used coconut and bananas because I am trying to cut back on the nuts lately.  I made a coconut milk, and used fresh coconut for a silky smooth texture and the bananas added some sweetness while making the base a bit lighter (no, it did not taste like banana, it actually tasted like buttercream frosting).    I knew it was all going to be delicious once I had tasted all the components before freezing and assembling it, but it was simply heavenly once it was finished. I shared some with my chocolate loving boyfriend (who would be the one who always picks the chocolate cake over vanilla), and he devoured it in no time.  I myself savored it because it was definitely a happy place ice cream for me.  Who says vanilla is boring?!

Raw Vanilla Cake Ice Cream with Raspberry Swirl
Makes about 6 cups

Cake Pieces:
4 soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)

1 cup finely shredded dried coconut
1/2 cup raw almond flour
2 Tbsp raw coconut nectar
1/4 tsp sea salt
1/2 tsp almond extract
1 tsp pure vanilla extract
1/2 tsp rosewater

Ice Cream:
1 1/4 cups coconut water
2 cups dried finely shredded dried coconut
1 cup young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
1 cup  ripe bananas, sliced
1/2 cup raw coconut nectar
seeds of one vanilla bean
1 tsp almond extract
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid

Raspberry Swirl:
1 cup fresh organic raspberries
2 pitted soft medjool dates (soaked in water 30 minutes if not soft and drained well)
1 tsp pure vanilla extract

For the cake, combine the dates, coconut, and almond flour in the food processor and process until well blended and the consistency of flour.  Add the agave nectar, sea salt, and extracts and process until smooth and starting to hold together when squeezed (if it doesn't add a little more agave nectar).  Turn out onto a foil lined sheet pan, and press into a 3/4 inch thick rectangle (rolling with a rolling pin to smooth). Place in the freezer until firm, about 30 minutes. Once firm, cut into 1/2 inch squares.
To make ice cream base, add coconut water to a high speed blender, along with dried coconut and process until smooth to create a thick coconut milk.  Next, add fresh coconut, bananas, agave nectar, vanilla, almond extract, sea salt, and coconut oil and process until very smooth, about a minute or two. Pour the mixture into an ice cream maker and process according to directions.
Meanwhile to make the swirl, combine all ingredients and blend in a food processor until smooth.  Set aside.  When the ice cream is done churning, remove from ice cream maker, stir in cake pieces (reserving some for topping), then pour 1/3 into a freezer safe container with a lid. drizzle 1/3 of the swirl over it, then pour half the remaining ice cream over that.  Drizzle with half the remaining swirl, then top with the remaining ice cream then the remaining swirl.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

17 Comments
  1. Andréa
    August 8, 2013 at 14:10
    Reply

    "If I were a cake, I would be vanilla almond cake with raspberry filling and creamy vanilla bean frosting." Love this! :) And the recipe looks great, thank you!

    • August 8, 2013 at 23:34
      Reply

      I totally would be :)! Thank you so much!

    • August 8, 2013 at 23:34
      Reply

      Thank you so much :)! I had extra so I figured why not put more on!

  2. August 8, 2013 at 19:07
    Reply

    I'm a vanilla girl too:) I love dark chocolate but for cake, ice cream etc. vanilla all the way!<br />It looks absolutely gorgeous.

    • August 8, 2013 at 23:35
      Reply

      Awesome :)! Thanks so much!

  3. August 9, 2013 at 01:52
    Reply

    I started making the ice cream but the shredded coconut wont blend till smooth. Any suggestions?

    • August 9, 2013 at 02:55
      Reply

      It might be that your blender is not powerful enough. You need a high speed blender such as a vitamix to do this unfortunately. There is not much that can be done to fix that. If you are not raw, you can substitute 2 cups coconut milk for the shredded coconut and water.

  4. August 9, 2013 at 04:53
    Reply

    Desserts that you make are so mouthwatering! And this one looks super delicious too!

    • August 9, 2013 at 12:02
      Reply

      Thank you :)!

  5. August 12, 2013 at 14:34
    Reply

    Hi Amy,<br /><br />Wow this looks amazingly delish! Vanilla and Almond, oh so good together! Have bookmarked this to try out soon.

    • August 12, 2013 at 18:10
      Reply

      Thank you so much :)!

  6. Dana
    August 13, 2013 at 20:49
    Reply

    Looks amazing!!! =) <br />I'm just curious- why are you trying to cut back on nuts? (if you don't mind sharing)

    • August 13, 2013 at 21:20
      Reply

      This comment has been removed by the author.

    • August 13, 2013 at 21:22
      Reply

      Thank you :)! Because they are expensive and it is not good to eat too many of them, which is something I have learned after being raw a while. When I first became raw I did not know this ;).<br /><br />

    • Dana
      August 14, 2013 at 14:01
      Reply

      That is cool to know since I am trying to transition to raw. Would you have any interest in giving some tips for going raw, things people might not know about and you have learned after being raw for a while? If you find this boring don't worry about the request, but I ask because I have been following your blog a while and would really trust your advice :)

    • August 14, 2013 at 21:43
      Reply

      I might have to do a post in the future. If you have any specific questions though, you can feel free to e-mail me and ask :)! fragrantvanillacake@gmail.com

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